Recipes

#SundaySupper: Easter/Passover Leftovers

~ lk529 ~ 27 Comments

Happy Easter everybody! I hope today you are feeling blessed, surrounded by family and/or friends.

Today’s #SundaySupper is here to help you with the leftovers you’ll have after tonight’s holiday feast so scroll past my recipe to find many more uses for those leftovers. Thanks to Liz of of That Skinny Chick Can Bake for hosting such a great event.

Growing up we would always have a dish traditional to my mom’s family. We would have a dish called Swienconka (pronounced shven-shun-ka). Swienconka is Polish and translates to “blessed food.” My mom’s grandfather was a butcher and he would bring home the leftover meats for this dish – veal, smoked butt, two kinds of Polish sausage, and ham. These meats would be cooked and mixed with hard boiled eggs. The mixture would then marinate in vinegar and fresh and jarred horseradish. This cold meat salad is an acquired taste. My mom still makes it, although in much smaller quantities! I have never made the dish myself, one day I’ll keep on the tradition but it’s not a cheap concoction and my husband doesn’t really like horseradish, so for now it’s off the menu.

I don’t serve a traditional Easter ham either. I might be the only American who doesn’t like ham! I’ll give it another try one day. Instead I’ve always done a pork loin of some kind. Tonight, though, I’m going way off the grid and make shrimp with risotto!

My brother came up this weekend to spend time with his nephew and per his request we had breakfast for dinner last night – rolled pancakes! This morning before he hit the road we had cinnamon rolls.

IMG_4550And of course, I had to make my grandmother’s Easter pound cake. Mom finally found her lamb mold – after buying a new one – and gave it to me. So this year I went super traditional and made the cake in the shape of a lamb. It was definitely more nerve-wracking than doing it as a bundt!

Regardless of what you serve tonight, the leftover protein can be transformed into breakfast for the week! Breakfast burritos are a family favorite at Thanksgiving – my mother-in-law makes huge batches for everyone to serve themselves throughout the week. Tortillas wrapped around scrambled eggs, meat, and cheese. She adds salsa to hers but I didn’t have any so I put taco sauce in with the eggs. These were made with leftover chicken. You could even add whatever leftover veggies you have, too!

bfast burritos prep

Breakfast Burritos

Ingredients:

  • eggs, 1 per burrito
  • taco sauce or hot sauce, optional
  • splash of milk
  • butter
  • leftover meat, cubed or shredded, ~1/8 C per burrito
  • shredded cheese, ~1/8 C per burrito
  • soft taco sized flour tortillas

Steps:

  1. Whisk eggs with taco sauce and milk. Season with S+P.
  2. Melt a little butter in a nonstick skillet. Pour eggs into skillet. With a spatula or wooden spoon gently move eggs around and cook until desired consistency is reached. Remove from eat and set aside.
  3. Prepare burritos: place eggs in center of tortilla, add chicken, and cheese. Fold sides in on the filling and roll up from the unrolled sides. (Get my “tutorial” on how to roll a perfect burrito here.)
  4. Wrap burritos in plastic wrap. They can then be frozen for easy grab and go breakfasts.
  5. To cook: remove plastic wrap, wrap burrito in a paper towel, and microwave 1:30-2:00.

bfast burritos | sew you think you can cook

Appetizers

Breakfast and Brunch

Main Dishes

Soups and Salads

Desserts

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Carrot Cake Cookies

~ lk529 ~ 3 Comments

Shortly after I subscribed to Lauren’s blog, Lauren’s Latest, last year this recipe showed up in my inbox. And I had to make it. Same day. I got out of bed and headed to the kitchen to make these cookies. I took the leftovers to work Monday morning and they didn’t even last an hour. Yes, I’ve been sitting on these pictures and this recipe for a year, waiting for Easter to roll back around so I could share it.

I made some changes based on my pantry and allergies. Instead of coconut oil I used butter, I omitted the pecans, and used brown sugar instead of molasses. I frosted the cookies with leftover cream cheese frosting from Busia’s Easter pound cake.

These cookies are amazing and would make for a perfect addition to any Easter basket. The Easter bunny might like a nibble, too.

Carrot Cake Cookies

Ingredients:

  • 1 stick butter, at room temperature
  • 1/3 C sugar
  • 1 tbsp brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 C flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 C grated carrots
  • cream cheese frosting (optional)

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat together butter and sugars. When creamy add in egg and vanilla extract and mix until combined.
  3. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add to the wet ingredients until combined.
  4. Gently fold in the shredded carrot.
  5. Spoon cookie batter onto a greased baking sheet. Bake for 8-10 minutes, until the edges are golden and slightly puffy in the center. Allow cookies to cool on the baking sheet for two minutes before removing to a cooling rack.
  6. When cookies are completely cool, frost with cream cheese icing if desired.

*This recipe is adapted from Lauren at http://www.laurenslatest.com/carrot-cake-pecan-cookies-with-orange-cream-cheese-frosting/*

carrot cake cookies | Sew You Think You Can Cook

#FoodieExtravaganza: Grilled Cheese

~ lk529 ~ 21 Comments

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Happy April everyone! Did you know April might just be the best food month EVER?! Coffee cake day, caramel popcorn day, and healthy kids day are among the fun food holidays this month, along with BLT month and soft pretzel month. But today, Foodie Extravaganza is celebrating grilled cheese month, hosted by Lauren of From Gate to Plate.

Grilled cheese is a go-to lunch or dinner in my house for days we just don’t feel like cooking. I’m looking forward to the great list from this event to add some twists to the classic sandwich.

I decided to go sweet. I was going to use cream cheese, but I had mascarpone in my fridge and decided to use that. To be honest, I would have preferred the extra tang from the cream cheese, but my husband loved it as is. Use whatever you enjoy best. I only used two slices of bacon but next time, I’m going to up that to 3. Those bacony bites were the best ones!

An Original Recipe

Bacon Apple Mascarpone Grilled Cheese

Ingredients:

  • 2-3 strips center cut bacon
  • 1 small Granny Smith apple, diced
  • 2 tsp brown sugar
  • 1/4 tsp cinnamon
  • 4 slices whole wheat bread
  • 2 tbsp mascarpone cheese
  • butter, for spreading

Steps:

  1. In a small skillet over medium heat, cook bacon until crispy. Remove and set on a paper towel lined plate.
  2. Cook apple in the bacon grease until tender. Stir in the brown sugar, cinnamon, and a pinch of salt. Crumble the bacon and stir into the apples. Remove from heat and set aside.
  3. Spread butter on one side of each slice of bread.
  4. Spread 1 tbsp mascarpone cheese on the non-buttered side of two pieces of bread. Top with half of the apple mixture.
  5. Spread a thin layer of more mascarpone cheese on the non-buttered side of the remaining bread. Place cheese side down on top of the apples.
  6. Cook grilled cheese until golden brown, flip and repeat until cheese is soft and gooey.

BAM grilled cheese | Sew You Think You Can Cook

Be sure to check out the rest of these ooey-gooey grilled cheese recipes:

Caramelized Onion Bacon Grilled Cheese by Rebekah at Making Miracles

Grilled Cheese in the Garden by Camilla at Culinary Adventures with Camilla

Spicy Pear Grilled Cheese by Kelly at Passion Kneaded

Griddle Baked Quesadillas with Poblano Rajas by Wendy at A Day in the Life on the Farm

Ham, Apple, and Sharp Cheddar Grilled Cheese by Carlee at Cooking with Carlee

French Toast Grilled Cheese with Balsamic Berry Compote by Rholinelle at The Joyful Foodie

Grilled Cheese with Caramelized Onions and Spinach by Tara at Tara’s Multicultural Table

Chicken Cordon Bleu Grilled Cheese by Marissa at Rae Gun Ramblings

Muffuletta Grilled Cheese by Stacy at Food Lust People Love

Open Faced Italian Grilled Cheese by Kathleen at Fearlessly Creative Mammas

Chicken, Bacon, and Avocado Grilled Cheese by Jacklyn at Mrs. Penguin

Southern Grilled Cheese by Teri at The Freshman Cook

Mac and Cheese Grilled Cheese by Lauren at From Gate to Plate

Citrus Roast Chicken

~ lk529 ~ 6 Comments

I hope it feels like spring where you are. Here? Not so much.

Last week my in-laws were here to spend my sister-in-law’s spring break. Ohio isn’t quite the spring break destination that Florida used to be. On Sunday we drove down to Louisville to meet up with the entire family (my brother-in-law and his girlfriend, who live in Nashville, drove up). The weather was a little chilly, but the sun was shining. My mother-in-law and I enjoyed a long walk in a park with my son while the rest of the gang did the Mega Zips zip line tour in the Mega Cavern. They all had a blast.

But then it was back to Ohio, where the snow decided to come back down, the sun stayed behind clouds, and the weather never reached 40. Add coughs and colds all around and it was a fairly gloomy week. But, we were all together and there was a lot of good bonding time with my little man. Stuart and I don’t get to watch very many movies so we enjoyed our lazy couch time catching up on the latest favorites. (FYSA: The Imitation Game was worth all the hype.)

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If there’s one food that can make me forget about the dreary grey outside, it’s citrus. Slicing citrus into rings looks like sunshine in a bowl! And because my parents have lime trees in the backyard, any citrus really makes me think of Florida.

Break away from that candied ham and brighten up your Easter table this Sunday with this citrus roast chicken! Or if you can’t tear yourself from that ham might I suggest it for Mother’s Day?

Citrus Roast Chicken

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 1 cara cara orange
  • 1 lemon
  • 1 tangerine
  • 1 grapefruit
  • 1/4 C olive oil
  • 2 tbsp pomegranate molasses
  •  1 tsp ground allspice
  • thyme, for garnish

Steps:

  1. Preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Thinly slice all of the citrus 1/8″ thick using a mandolin. Remove seeds. (I only used a couple slices of grapefruit, and half of the remaining fruits.)
  3. Place some citrus slices on the prepared baking sheet. Top with chicken, do not crowd the pan – use two baking sheets if necessary.
  4. In a small bowl, whisk together olive oil, pomegranate molasses, allspice, and S+P. Brush sauce onto the chicken.
  5. Bake 30-35 minutes, until chicken reaches an internal temperature of 160 degrees F. Baste with additional sauce halfway through cook time.

*This recipe is adapted from Sue at http://theviewfromgreatisland.com/2015/01/roasted-chicken-with-allspice-and-citrus.html*

citrus roast chicken | sew you think you can cook

#SundaySupper: April Fool’s

~ lk529 ~ 18 Comments

Last weekend we were celebrating spring with the Sunday Supper Movement. In spring moods lighten with the weather and the first of April brings hopefully well-humored pranks pulled on friends and loved ones.

As a kid I don’t remember ever “celebrating” April Fool’s Day. Honestly, I’m not that clever and can’t keep a straight face very well. I also really hate awkward situations and most pranks yield in someone’s embarrassment. Jokes weren’t ever really pulled in my family, but I know some families and roommates who have never ending prank wars!

I do remember one prank I pulled. I took violin lessons from 4th-11th grade and one April 1st I thought it’d be funny to pretend I forgot my violin. I left my violin outside the door of my teacher’s classroom and told her I didn’t have it. She got a little irritated but there wouldn’t have been any harm done as she always had an extra. See, I’m not very good at the prank pulling.

I’d never thought of foods as being prank-friendly, but I was introduced to fun recipes through Food Network magazines and Pinterest. These are pranks I can get behind. Savory foods that look like desserts or cupcakes made of paper. One thing that’s always amused me are meatloaf cupcakes with mashed potato frosting. So, that’s what I did!

Thanks to T.R. of Gluten Free Crumbley for challenging our imaginations with this April Fool’s #SundaySupper! Scroll past my recipe for more ideas on how to put a smile on your family’s faces.

An Original Recipe

Meatloaf Cupcakes

Ingredients:

  • 1 tbsp olive oil
  • 1/2 C finely diced onion
  • 1/4 C finely diced celery
  • 1/4 C finely diced carrot
  • 1 clove garlic, minced
  • 1 lb ground beef
  • 1/4 C Italian seasoned breadcrumbs
  • 1 egg
  • 1 tbsp ketchup, plus more for topping
  • 2 C of your favorite creamy mashed potatoes

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease 9 cups of a muffin tin.
  2. In a nonstick skillet over medium-high heat, saute onion, celery, and carrot in the olive oil. Cook until veggies are tender. Add the garlic and cook until just fragrant. Remove from heat.
  3. In a large bowl combine ground beef, breadcrumbs, egg, and 1 tbsp ketchup. Add in the veggies.
  4. Spoon meatloaf into prepared muffin tin, pack it down. Brush tops of meatloaf with additional ketchup if desired.
  5. Bake 15 minutes.
  6. Place creamy mashed potatoes in a plastic bag, cut a corner, and pipe onto the meatloaf cupcakes.

Meatloaf Cupcakes | Sew You Think You Can Cook

Beverages

Appetizers

Sides & Snacks

Entreés

Desserts

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#WeekdaySupper: Green

~ lk529 ~ Leave a comment

When the theme for March’s Weekday Supper posts was declared “Green” I knew that I immediately had to sign up for a slot. I’ve been reading my fair share of Dr. Seuss books to my little man and the first thing that popped in my head was “Green Eggs and Ham.”

#WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!

We have breakfast for dinner about twice a month. Usually that means waffles or pancakes but eggs are also a great breakfast-for-dinner option. And the healthier option too. The best part is that eggs are unbelievably quick and you can be serving this literary dinner to your family in under 20 minutes.

Try them. You might like them.

There are a variety of methods for making green eggs and I opted to go in a direction without the use of food coloring. Recall my attempt at Green Velvet Cake! If you search for “green eggs and ham” on the internet you’ll find ways to make green eggs, and dishes that combine the eggs and ham into one bite (a quiche, for example). I wanted to serve green eggs and green ham. While the book shows sunny side up green eggs I’m not sure that’s even quite possible so I did go the scrambled route. I followed Martha Stewart’s recipe which involved making a nut-free pesto. I used that pesto to dredge a slice of ham steak in panko. The result – green ham!

Green Eggs and Ham

Ingredients:

  • 2 C fresh spinach/arugula blend
  • 1 C fresh basil
  • 2 C fresh Italian parsley
  • 3 tbsp shredded Parmesan cheese
  • 1/2 C extra virgin olive oil
  • eggs, 2 per person
  • ham steak, 3oz per person
  • 1 C panko
  • unsalted butter, for frying

Steps:

  1. In the bowl of a food processor combine spinach/arugula, basil, parsley, and Parmesan. Pulse until fine. Add the olive oil and pulse until combined. Season to taste with S+P.
  2. Brush some of the pesto on both sides of the ham steaks. Coat in panko.
  3. Melt 1 tbsp butter in a large non-stick skillet over medium-high heat. Cook ham steaks 3 minutes on each side, until crust is golden and steak is warmed through. Remove from skillet. Repeat as needed.
  4. Beat eggs. Mix in 1 tbsp pesto per two eggs, season with S+P.
  5. Wipe out skillet and add a little more butter. Pour eggs into skillet. With a spatula or wooden spoon gently move eggs around and cook until desired consistency is reached. Serve with green ham.

*The egg recipe is adapted from Martha at http://www.marthastewart.com/893674/green-eggs-and-ham*

Green Eggs and Ham | Sew You Think You Can Cook

 Check out these other great green recipes that were posted this week

Sunday Supper MovementMonday – Greek Shrimp and Spinach Pasta by Recipes Food and Cooking
Tuesday – Scallops with Wilted Spinach and Arugula by MealDiva
Wednesday – Rice and Beans with Guacamole by Feed Me, Seymour
Thursday – Barley Risotto with Garlicky Spinach by eating in instead

Mudslide Cheesecake for #FifteenCheesecakes

~ lk529 ~ 29 Comments

I think the thing that has surprised me most about blogging is how social it really is. There’s a great network of support from other foodies and it’s fun when we can come together to celebrate important milestones.

CheesecakeToday we’re celebrating the 15th wedding anniversary of Camilla and her husband. Camilla is always hosting some kind of party on her site, Culinary Adventures with Camilla, and they’re always fun! Instead of traditional cake at their wedding, they served cheesecake. She asked some bloggers to help celebrate this milestone with delicious cheesecake.

I quite enjoy cheesecake but rarely ever have it. In fact, I’ve only made cheesecake once! I started looking through my favorites save on foodgawker. While I wanted to push that little heart all over again on just about every cheesecake I couldn’t pull my eyes away from this mudslide cheesecake. Kahlua, yum. Bailey’s, yum. Chocolate, yum.

Instead of making a chocolate sauce to top my cheesecake, I decided to use chocolate graham crackers in the crust. I really think that decision makes the cake. Well, the kahlua and bailey’s don’t hurt anything. I used my homemade Irish cream and some homemade kahlua I got from one of my bowling teammates. This cheesecake is so rich and smooth that there’s no way it needs a sauce. Even my husband, who thinks he doesn’t like cheesecake, devoured a slice or two of his own.

Congratulations on 15 years of marriage, Camilla!

Mudslide Cheesecake

Ingredients:

  • 1 3/4 C chocolate graham cracker crumbs (I got this from about 9 crackers)
  • 1 1/4 C sugar, divided use
  • 6 tbsp melted butter
  • 24 oz cream cheese, at room temperature
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1/3 C Kahlua
  • 1/3 C Bailey’s

Steps:

  1. Preheat oven to 350 degrees F. Place a casserole dish full of water on the bottom rack.
  2. In a bowl, mix together graham cracker crumbs, 1/4 C sugar, and the melted butter. Press crumbs into a 9″ springform pan, pressing up the sides. Bake 8-10 minutes. Set aside.
  3. In the bowl of a stand mixer, beat the cream cheese and sugar. Add the eggs, one at a time. Mix in the vanilla extract.
  4. Divide filling into two bowl. Mix the Kahlua into one half of the filling and the Bailey’s in the other.
  5. Pour the Bailey’s filling into the springform pan. Top with the Kahlua filling. Bake 40 minutes. Turn off the oven and crack the door for 15 minutes. Remove from the oven and cool completely before placing in the refrigerator to chill for several hours before serving.

*This recipe is adapted from Jenny at http://www.thebrunettebaker.com/2014/03/kahlua-mudslide-cheesecake_17.html*

Mudslide Cheesecake | Sew You Think You Can Cook

Check out this list, that’s much longer than #FifteenCheesecakes to help Camilla celebrate!

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Creme No-Bake Cheesecake by Hapa-tite!

Creme Brulee Cheesecake Bars by Tara’s Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm

Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures

Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair

Neapolitan Cheesecake by PicNic

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa’s Cheesecake by Goodie Godmother

Sopapilla Cheesecake Bars by The Savvy Kitchen

Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids

SRC: Nacho Cheese Sauce

~ lk529 ~ 28 Comments

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Burnt Apple. In her about me section, Burnt Apple admits to being a not-so-great cook, but after having kids she turned it around and you can see her success on her site. Her husband has diabetes so her page is full of healthier meals. Not that I picked one… there were just too many cinnamony desserts to pick from! Like cinnamon pie – WHAT?! And churros – but hey, they’re baked and not fried. And then there were apple cinnamon quinoa cookies – quinoa’s good for you, right?

I decided to go in a savory direction. But still, not exactly a healthy one. We’re talking nacho cheese sauce people! I enjoy this guilty pleasure at sporting events and the bowling alley. Add it to your March Madness party for a dip everyone will enjoy!

I doubled the recipe and needed to use whole milk in addition to the evaporated milk. I found I needed to add a little extra splash of milk to the nacho cheese sauce to get my desired texture.

Nacho Cheese Sauce

Ingredients:

  • 8 oz mild cheddar cheese, cubed
  • 8 oz pepper jack cheese, cubed
  • 1 can (12oz) evaporated milk
  • 1/2 C whole milk
  • 2 tbsp cornstarch

Steps:

  1. Place all ingredients in a saucepan. Melt over medium heat until sauce is smooth, bubbly, and thick.
  2. Serve over chip with pickled jalapenos, if desired.

*This recipe is adapted from http://burntapple.com/2014/07/14/theater-style-nacho-cheese-sauce/*

Nacho Cheese Sauce | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#SundaySupper: Spring Fling

~ lk529 ~ 55 Comments

Happy Spring everyone! Does it feel like spring where you are? I’m not fully convinced Ohio knows that the season’s have changed yet. Don’t get me wrong, there isn’t anymore snow on the ground, and it is warmer. But it’d be nice to see the sun. Friday, the first official day of spring, was very dreary – chilly, grey, and rainy. I’m pretty sure the grey and rainy is pretty standard up here though.

I am looking forward to the day when the sun is shining and it’s 70 degrees. I hope I don’t have to wait for summer for that! Now that my little man is a very successful sitter (and army crawler) I’m anxious to get him to the park and into a swing. There’s a park at the end of our neighborhood and I always head there on my walks, but I want my husband to be there for his son’s first time in a swing. So this beautiful spring day needs to happen on a weekend!

Today’s happy spring fling #SundaySupper is hosted by  DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.

When I think spring, I think Easter, tulips, pastel colors, eggs, and bunnies. I found this clever smoothie in my foodgawker favorites and decided to give it a shot. My layers weren’t as separate as hers were. But I used my own recipe for my smoothie flavors. My smoothies weren’t thick enough to give the effect I was looking for, but I went with it and it still yielded a pretty result. Phew!

My flavors were: blackberry & blueberry, pineapple & orange, and strawberry. I used whole milk vanilla yogurt and milk in each flavor, and added some vanilla protein powder to the pineapple & orange. I put too much milk in the smoothies – but I do prefer to drink my smoothies through a straw and the texture is perfect for that, just not perfect for staying separate layers. Here’s the ratio I used: 3/4 C frozen fruit, 1/4 C + 1 tbsp yogurt, 1/2 C milk. My amounts make 2 smoothies.

Here’s the how-to for an Easter Egg Smoothie:

Pick three (or more) different flavored smoothies. Use colors that will contrast.

Make each smoothie and keep in the freezer until ready to assemble.

Layer smoothies into a glass.

Enjoy!

Easter Egg Smoothie | Sew You Think You Can Cook

Beverages

Appetizers

Sides

Entreés

Desserts

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

CIC: Cauliflower & Cheese

~ lk529 ~ 14 Comments

CIC-header

Hey I made it! Talk about procrastination. I made my Crazy Ingredient Challenge dish yesterday during the little man’s naptime. I had to do this during naptime because it required the food processor and my little man absolutely hates it when we run the Ninja. I’m talking completely loses it with big ole alligator tears. We try taking him over to the machine and even let him help push the buttons, trying to prove that we are in control of the loud noise, but it’s not working. So, I prefer to wait to use it if I’m the only one home.

The ingredients that won the vote this month are Cauliflower and Cheese – any kind of cheese! I thought first of doing mashed cauliflower and potatoes with cream cheese. But we had mashed potatoes earlier this week. I really wanted to try a cauliflower crust pizza, but knew I wouldn’t have the time to get that done. (It’s still on my bucket list though.)

I have been keeping a bean dip in the fridge for my afternoon snacks, either hummus or black bean, and thought that’d be a great way to “sneak” cauliflower into the menu. The cheese I decided to use was Parmesan. This dip ended up reminding me of pizza (I now see how cauliflower works in place of crust) so I added some oregano to the mix, if I had sun-dried tomatoes that would’ve gone in too! Veggies are a perfect healthy dipper but pita chips or even whole grain tortilla chips work nicely too.

Cauliflower Bean Dip

Ingredients:

  • 1 head cauliflower
  • 3 tbsp extra virgin olive oil, divided use
  • 1 can (15oz) great north beans (or any white bean), drained and rinsed
  • 1/4 C shredded Parmesan cheese
  • zest 1 Meyer lemon
  • juice 1 Meyer lemon
  • 1/2 tsp minced garlic
  • 1/2 tsp dried oregano

Steps:

  1. Preheat oven to 375 degrees F.
  2. Break cauliflower into florets, about 1″ in size. Place on a baking sheet and toss with 2 tbsp olive oil. Bake 25 minutes, until lightly golden.
  3. In a large food process, pulse beans, roasted cauliflower, cheese, zest and juice of the lemon, garlic, oregano, S+P, and up to 1/4 C water. Pulse until smooth. Season to taste with additional S+P if needed.

*This recipe is modified from Lauren at http://www.fromthelittleyellowkitchen.com/2012/02/22/roasted-cauliflower-white-bean-dip/*

Cauliflower Bean Dip | Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.
An InLinkz Link-up